METHOD FOR PRODUCING NATURAL FOOD VINEGAR Russian patent published in 2007 - IPC C12J1/04 C12J1/08 

FIELD: food processing technology.

SUBSTANCE: method for producing natural food vinegar involves preparing must from alcoholic raw by bringing up the alcohol content in its to the concentration 10-11% and its following feeding into a fermenter filled with beech chips with acetic acid microorganisms immobilized on chips. Then oxidation of alcohol to acetic acid is carried out. Bringing up the alcohol content in must to the concentration 10-11% is carried out with nettle alcoholic solution that is prepared from 5-15 g of dried nettle or 25-35 g of beet, or 5-15 g of dried nettle and 15-35 g of beet per 1 l of ready must. Invention provides enhancing yield of acetic acid up to 14%, increasing duration of exponential phase by 2-3 h and to enrich ready product with components containing in supplements used. Invention can be used in producing natural food vinegar.

EFFECT: improved producing method.

3 cl, 16 ex